Rolled Chicken Tacos are a quick and easy dinner to make for busy weeknights. Cheesy chicken filled flour tortillas baked until crispy for a family favorite dinner.
We love to grill a couple of whole chickens over the weekend to make easy chicken tacos, chicken quesadillas and Spanish Chicken and Rice. A rotisserie chicken also works well in these recipes.
Tacos are my go- to quick and easy dinner and it's something everyone can always agree on. These rolled chicken tacos are full of delicious flavors, similar to my creamy chicken enchiladas but with a crispy baked shell.
🟢 Ingredients Needed
- Cream Cheese
- Picante Sauce or Salsa
- Ground Cumin
- Granulated Garlic
- Kosher Salt
- Cooked Chicken
- Shredded Cheese ~ Colby Jack, Pepper Jack or Cheddar
- Flour Tortillas ~ Burrito Size
- Olive Oil
🟢 Step By Step Directions
- In a large bowl, add the softened cream cheese, picante sauce, cumin, garlic and salt.
- Mix together until well combined.
- Add the chopped or shredded chicken and shredded cheese.
- Mix well.
- Spoon into flour tortillas.
- Roll up the tortillas.
- Place seam side down on a greased or lined baking sheet.
- Spray or brush with olive oil.
- Bake for 15- 20 minutes until tacos are crisp.
- Serve immediately with picante sauce and sour cream.
🟢 Side Dishes for Tacos
We love to make a quick pan of Easy Spanish Rice and Skillet Mexican Street Corn to go with any Mexican dinner. Simple sides to add to your favorite Mexican meals.
Velveeta Cheese Dip is perfect for dipping rolled tacos or to serve alongside with tortilla chips.
Salad is another great side for tacos, either a green salad or coleslaw adds fresh vegetables to the meal.
If you are looking for a quick meal that uses leftover chicken or a rotisserie chicken, these Rolled Chicken Tacos are sure to hit the spot. Cheesy Mexican chicken rolled in crispy baked tortillas for a family favorite that is ready in under 30 minutes.
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Rolled Chicken Tacos
Rolled Chicken Tacos are a quick and easy dinner to make for busy weeknights. Cheesy chicken filled flour tortillas baked until crispy for a family favorite dinner.
Ingredients
- 4 ounces cream cheese, softened
- ½ cup picante sauce or salsa plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¾ pound diced or shredded cooked chicken
- 1 cup shredded colby jack cheese
- 8 burrito size flour tortillas
- 2 tablespoons olive oil
- sour cream for serving
Instructions
- Preheat oven to 425°.
- Mix cream cheese with picante sauce, cumin, garlic and salt until smooth.
- Mix in chicken and cheese.
- Spoon into tortillas and roll up.
- Place seam side down on a greased or lined baking sheet.
- Spray or brush both sides of tortillas with olive oil.
- Bake for 15- 20 minutes until tacos are crisp.
- Serve with picante sauce and sour cream if desired.
Notes
Store leftover tacos in an zip top bag in the refrigerator up to 3 days,
Reheat in 350° oven for 6- 8 minutes or air fryer for 3- 5 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 718Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 110mgSodium: 1490mgCarbohydrates: 62gFiber: 10gSugar: 7gProtein: 35g
Nutritional calculations are estimated and may not be accurate.
Toni
This is really good! Everyone at my house enjoyed this! I will definitely add it again to our menu next week!